Savory Recipes w/ Cream Cheese?
- soypower Apr 25, 2008 09:28 AM
i have a ton of leftover cream cheese and was looking for ideas to use it up...i've got whipped cream cheese w/ chives and garden vegetable cream cheese, so i'm hoping for savory ideas...
baked artichoke or crab dip
smoked fish dip
blended into white bean dip with sun-dried tomatoes and/or roasted red peppers
gratin [e.g. potato, cauliflower]
filling for a savory napoleon
Heh, this is an OLD recipe from a free brochure I picked up with rice recipes...this sauce is surprisingly good and I now use cream cheese from time to time if I'm stuck trying to make an herb cheese sauce...it really works and is much cheaper than Boursin or Alouette ($5.99 per package now!!! What the ____????!!!@^#)
Italian Meatballs with Herb Sauce
1 pound lean ground beef (you could use turkey instead)
1/2 cup finely chopped onion
1/2 cup soft bread crumbs
1/2 tsp. salt
1/4 tsp. pepper
2 Tablespoons vegetable or canola oil
1 - 3 ounce package cream cheese
1/3 cup grated Parmesan cheese
2-3 Tablespoons chopped parsley
1 1/2 teaspoons dried basil
1/4 teaspoon garlic powder
1 cup hot beef broth or stock
Combine meat, onion, crumbs, salt & pepper. Form into 12 balls and brown on all sides in oil. Drain off any fat or grease. Combine remaining ingredients and blend til smooth. Pour over meatballs, cover and simmer 15 minutes. Thicken with cornstarch dissolved in cold water if desired. Very good over rice.
I think your mixed whipped cream cheese could be used in this baked spread nicely.
Garlicky Artichoke Dip
2 cans of artichokes cut fine or 2 boxes frozen Artichoke hearts
1 8oz pkg. Cream Cheese or Mascarpone
1 cup mayonnaise
2 shallots sautéed – see above add the garlic after the shallots
5 garlic gloves cut into pieces and sautéed with the shallots to golden color
½ lemon- juice only
½ cup grated parmesan
Salt and cracked pepper to taste
Drain the artichoke hearts well and rinse, put that and all but the lemon juice and the Parmesan cheese to a blender or food processor, and with short bursts mix, not pureeing but smallish pieces to make for easy spreading.
Pour into a nice baking crock or dish (one you can serve out of)
Parm goes on the top..
I took an old standby and just messed around with it. I think the lemon does something along with whipping it in a blender. Sometimes I just get lucky!
It's nice mixed into a chicken salad with onion and dill, stuffed inside crescent rolls and baked.